This has become my daily bread----such a great flavor and hearty texture! I'm revising it to add some seeds, extend the baking time, and point out that it helps to have all the ingredients at room temperature.

A delicious homemade rye bread done with a breadbaker machine. If you make it with a conventional oven, let us know how it works! This bread goes well with Sharp Cheddar Nut Cheese. If you make the rejuvelac for the cheddar with rye sprouts, you can dry them and use them for part of the flour, as described in the Note section below. The photos show the dried sprouts and ground sprouts as well as the finished loaf.

I am so thrilled to find a spelt bread recipe that works! And is really tasty and moist!
It was developed by Deborah L . Ariedo, Stanwood, WA. I was skeptical that the bread would rise with the yeast mixed into the flour but, lo and behold! it did!-----Margaret